Russian Black Caviar 100 g - 3.5 oz
Russian Black Caviar 100 g - 3.5 oz
Russian Black Caviar 100 g - 3.5 oz

Russian Black Caviar 100 g - 3.5 oz

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Regular price $35.00 $25.00 Sale

Russian Black Caviar 100 g - 3.5 oz jar

RUSSIAN BLACK CAVIAR is an excellent alternative to Sturgeon or Beluga Caviar. It is rich in vitamins and does not contain cholesterol nor animal fats. This Black Caviar is also rich in balanced fish oils (Omega 3) that are beneficial for blood circulation and digestive system.

  • High quality Russian Caviar
  • Fair price
  • Free worldwide shipping
  • Belkovaya ikra
  • Made in Russia
100 g Calories: 52.6 kcal
Protein: 1 g
Fat: 5.4 g


Shelf life: 10 months starting from the date printed on the lid.

IMPORTANT: The date on the lid is the date of production, NOT the expiration date.


Delivery: 10 to 20 days. The Caviar is pasteurized: it can be transported and stored uncooled.

 

The main place for black caviar production (90% of world production) is the Caspian Sea. Production is also conducted in the Sea of ​​Azov, the Black Sea, the lower reaches of the Danube, and the Amur River in the Chinese province of Heilongjiang, in the territory of which the Amur flows. There are three main types of black caviar for fish-producers: beluga, sturgeon and stellate sturgeon. The largest and most valuable is beluga caviar. Fish breeders distinguish six stages of caviar maturity. Usually, the grainy caviar is the fourth stage. In fish farms, maturity is determined by selecting small portions of caviar with a special test. In most commercial fish farms, eggs are harvested, selecting it by the milking method, cutting the oviducts and preserving the life of the females. Another method is "cesarean section" labor, and does not allow working with large production batches of fish. The traditional way of caviar production is slaughter of female sturgeon fishes, it is used for catching wild sturgeon fish, and also in some farms. Black caviar according to the methods of production is divided into granular can and granular barrel. Grainy caviar is not pasteurized. Grainy caviar consists of whole, undeformed grains, easily separated from each other. By salting and packing, the granular caviar is divided into slightly salted canned and salted barrel. The salted caviar is prepared by salting in a heated saturated salt solution with constant stirring and subsequent pressing of the grain.The species of fish is not subdivided into caviar. Two varieties are produced, differing in salinity. Previously, the triple caviar was made, which was made to order. It was wiped through a sieve as well as grainy, sharply poured with a warm, strong brine and allowed to drain to achieve dehydration. Then they were packed into barrels in a pood and sent on postal triplets to Moscow.

In the USSR, the production of artificial "black caviar" was started in the 70's. XX century. The development of artificial caviar technology was supervised by an organic chemist, academician of the USSR Academy of Sciences, AN Nesmeyanov, who headed the Institute of Organoelement Compounds of the USSR Academy of Sciences. An caviar product called Iskra was developed. It initially included such components as food gelatin, egg white, food color, salt and flavor from herring fish. The eggs in the egg method are formed by the ingress of a drop of protein mixture containing egg white, dye and culinary dressing, into a warm vegetable oil or water-oil emulsion. Another method, gelatin, was proposed by IV Kuznetsov - the main ingredients used are milk or other protein mixtures into which gelatin and other components are added, after which the solution is heated and injected into a vegetable oil cooled to 5-15 degrees. There is also alginic caviar, which is a granulated jelly from sodium alginate, obtained during the processing of seaweed.

Until the mid-1980s, the Soviet Union supplied abroad up to 2 thousand tons of sturgeon caviar. The sturgeon production in the Caspian Sea amounted to 28 thousand tons, the production of caviar was up to 2.5 thousand tons of black caviar (90% of the world market). Since 2002, Russia has stopped official deliveries of caviar abroad, and only in 2010 small volumes began to be supplied to some countries. In turn, the group of companies "Russian Caviar House" began to deliver caviar to the United States, Japan, South Africa, the United Arab Emirates, Ukraine, and the TD "Russian Sturgeon" - to South Korea, Japan, Kazakhstan, UAE, Belarus, Canada. Now Russia delivers 1.2 thousand tons of Black Caviar, of which only 10 tons fall into the market legally.